Procedures

1

Combine olives, capers, giardiniera, vinegar, and olive oil in a medium bowl Mix to combine and season with salt and pepper. Set aside.

2

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

3

Place burgers directly over hot side of grill and cook until well charred, about 2 minutes. Cook on second side until well charred, about 2 minutes longer. Transfer to cooler side of grill. Divide capicola, mortadella, salami, and provolone evenly over burgers, cover, and continue to cook until burgers register 125°F to 130°F on an instant read thermometer for medium rare, about 5 minutes total, or 135°F to 140°F for medium, about 6 minutes total. Transfer to a large plate and tent with aluminum foil.

4

Toast buns directly over hot side of grill until browned, about 30 seconds.

5

Divide olive salad evenly between top and bottom buns. Place bottom buns on a cutting board. Top with meat-topped burger patty. Close sandwich and serve.

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About the Author

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former Editor at Cook's Illustrated magazine, he is the author of upcoming The Food Lab: Better Home Cooking Through Science, to be released by W. W. Norton.

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